Butternut Squash & Apple Hash

INGREDIENTS: 

• 1 Tbsp. coconut oil, divided

• 1 medium onion, diced

• 1 small butternut squash, peeled and diced

• 1 medium apple, cored and diced

• 12 ounces ground turkey or chicken

• 1/2 tsp. dried sage

• 1/4 tsp. Each dried thyme & Garlic Powder

• 1/2 tsp. salt

• Pinch of nutmeg and/or red pepper flakes (optional)

3 cups kale, chard or spinach, washed and torn

DIRECTIONS:

Combine ground turkey, sage, thyme, garlic powder, salt and nutmeg or red pepper flakes (if using) in small bowl. Stir until combined. Set aside. Place a large skillet over medium-high heat. Add 2 tsp. coconut oil and heat just until oil starts to shimmer. Add onion and butternut squash. Saute for 7-8 minutes, stirring occasionally. Add 3 Tbsp. water and diced apple. Cook an additional 5 minutes, stirring occasionally. Move vegetable mixture to one side of the pan. Add 1 tsp. coconut oil and turkey mixture. Allow turkey to cook a few minutes before breaking it up with a spatula or wooden spoon. Continue to cook 5-6 minutes or until turkey is cooked through and no longer pink. Stir to combine vegetables and sausage. Place kale/chard/spinach on top of hash and cover with a lid. Allow greens to wilt, about 1-2 minutes. Stir, season with additional salt and pepper and serve.